S-04 at 72F

[Hoochin'Fool]

Anyone know what S-04 (I used a ginormous over-pitch, aka full yeast-cake yesterday afternoon) does at 72F? I forgot to swap out ice jugs this morning in the swamp cooler.

When I checked on it just now, I see the temperature is at 72F. Smell seems pretty normal for a big chocolatey 1100+ wort fermenting, but kinda worried...

 

[dmtaylor]

It turns out superbly clean and dare-I-say lager-like. You'll love it. No ice jugs required.

 

[corncob]

The exact same thing that happens at 64: delicious ale with a faint tangy raw biscuit dough element.

 

[dmtaylor]

a faint tangy raw biscuit dough element.

For the record, I get none of that. Maybe 20 years ago. Not in the last 10 years.

 

[Hoochin'Fool]

Thanks for the reassurances... Gravity looks like it's down to 1032 (hydrometer), tasted a drop... I think it's gonna be just fine!

 

[Steveruch]

I just bottled a batch of porter that was fermented at 72 with S-04.

 

[dmtaylor]

I just bottled a batch of porter that was fermented at 72 with S-04.

Please let us know how it tastes when it's ready.

 

[Steveruch]

Please let us know how it tastes when it's ready.

It's malty with a nice porterish roastiness. I detected nothing to indicate an issue with the temperature.

 

[Pennine]

Thanks for the reassurances... Gravity looks like it's down to 1032 (hydrometer), tasted a drop... I think it's gonna be just fine!

I was going to say at 72 it should be done by now, which maybe it is considering you started at 1100.

 

[DaveDiamond]

Anyone know what S-04 (I used a ginormous over-pitch, aka full yeast-cake yesterday afternoon) does at 72F? I forgot to swap out ice jugs this morning in the swamp cooler.

When I checked on it just now, I see the temperature is at 72F. Smell seems pretty normal for a big chocolatey 1100+ wort fermenting, but kinda worried...

I used it for Cider, Cyser and Mead (hydromel) at 72f/22c and it did fine. 22 is the lowest my fermenters have gone down to.

 

[fluketamer]

The exact same thing that happens at 64: delicious ale with a faint tangy raw biscuit dough element.

i have gotten that tang at 72 and i am not fond of it. thats why i like to keep it below 70. below 70 its very clean. almost neutral. and lager like.

i would put ice jugs back in. i dont think lesss than 24 hours at 72 is going to hurt anything but i would bring it back down.

i have done side by side and IMO less than 70 makes a difference with so4

 

[brewSJ]

Dissenting view -- every time I use S-04 warm (warm being 68F start rising to max 72F according to my Tilt), I get Belgian POF. Clove, spice, the works. I don't know what other people are doing to get this yeast to ferment clean but I've tried it twice, a few years apart, and "clean" is a word I would never use to describe its taste. If I want clean yeast at warm temperatures, Nottingham is my go-to.

P.S. I almost never brew Belgians, so it's not a cross-contamination issue.

 

[Hoochin'Fool]

I was going to say at 72 it should be done by now, which maybe it is considering you started at 1100.

Yes, it hit 1020 after 3 days, and hasn't budged since. Just tasted another drop off of the hydrometer, if there's any weirdly fruity esters from the yeast running that warm, I'm not noticing it over the intense chocolatey flavor. It needs a little more body I think, and Brewers Friend suggests 4 oz of maltodextrin plus 4 oz lactose would boost the FG from 1020 to 1030, so I will probably do that.